By Robb Walsh March 25, 2004

As I draw my cocktail fork across it, the delicate creature contracts almost imperceptibly. Then I stab the quivering mouthful and slide it onto my tongue. The flavor is salty, a little metallic and surprisingly sweet. There's a subtle nuttiness in the chewy bit that... More >>>

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Troy Fields

Game warden Bobby Kana measures oysters. Anything under three inches is illegal in Texas.